Roasted-Vegetable Lasagne Recipe

Name: Roasted-Vegetable Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (1 1/2 pounds); 3 tablespoons extra-virgin olive oil; 2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices; 2 red bell peppers, quartered lengthwise; 1/2 teaspoon black pepper; 1 3/4 teaspoons salt; 2 garlic cloves, minced; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 1/2 cups whole milk; 3 ounces Italian Fontina, coarsely grated (1 cup); 1 ounces; (1/2 cup); 3 tablespoons finely chopped fresh basil; 5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles

Servings: persons

1 large eggplant (1 1/2 pounds)
3 tablespoons extra-virgin olive oil
2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 teaspoon black pepper
1 3/4 teaspoons salt
2 garlic cloves, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3 ounces Italian Fontina, coarsely grated (1 cup)
1 ounces
(1/2 cup)
3 tablespoons finely chopped fresh basil
5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles

1
Put oven racks in upper and lower thirds of oven and preheat oven to 425u00b0F.
2
Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
3
While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool bechamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
4
Soak noodles in hot water just until pliable, 8 to 10 minutes.
5
Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
6
Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

902

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large eggplant (1 1/2 pounds), 3 tablespoons extra-virgin olive oil, 2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices, 2 red bell peppers, quartered lengthwise, and more.

Yes, Roasted-Vegetable Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted-Vegetable Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions